Topics - merlot

Spinach and Cheese Souffle Number of People: serves 4 (with a salad etc)Ingredients:1 slice of bread (grate speed 8 for 15 seconds to make breadcrumbs)100g cheese (i used half parmesan and half tasty)2 leaves of spinach (if you have your own garden use 3-4 medium sized young leaves so they are nice and sweet)2 spring onions (or 1 leek)handful of oreganohandful of parsley250g milk4 eggs50g butter50g plain flour1/2 teaspoon nutmegsalt and pepper to taste70g cream

Preparation:Rub butter over base and sides of 4 single serve souffle dishes. Coat with breadcrumbs and shake off excess.

Preheat oven to 200'C

Grate cheese speed 8 for 10seconds. Set aside.

Place spinach, spring onions, herbs in bowl and chop at speed 7 for 15 seconds. Cook 2minutes at 100'C on speed 2. Set aside.

Scrape the bowl out well but no need to wash in between.

Add milk, eggs, flour, butter and seasonings to bowl and mix at speed 4 for 30 seconds to combine. Heat for 4min at 90'C on speed 3.

With 20 seconds to go I stopped the blades just long enough to measure in the cream through the lid. Then continued to heat/stir while i added the spinach mix and cheese through the lid at speed 3 to combine and warm.

Pour into souffle dishes and place on baking tray before putting into the oven.

Bake for 30minutes until lightly golden brown.

Photos:i have a photo but it didn't load and i lost the recipe last time so i'll try again in a second...

Tips/Hints:They didn't rise up as much as i had hoped. Perhaps you really do need to separate the eggs for that. But i was really happy with both the texture and flavour.

grind almonds and sugar for 1min on speed 9 or 10.add remaining ingredients (except for eggs) and combine on speed 5.add eggs one at a time through the lid hole, mix until combined.pour into square cake pan (about 20cm pan). the mix might seem to be a little runny but it's fine!cook on 180' for about 50min.

just made this for lunch. I put the breadcrumbs on top so had reduced the cooking time to 20min. I checked at 10min and it was looking GOOD!! and came back at 19min and in my opinion it was a little overcooked. The bite-sized vegetable pieces were no longer nicely together-looking and it had started to mush up a bit. So i imagine at the suggested cooking time of 30min it would be well and truely too mooshy.

But quantities are good, and the flavour lovely.

I'm going to do it again but keep an eye on it from about 12min onwards. Either that or reduced the cooking temp.

I made the topping in the TMX too with two slices of frozen seeded bread, a couple of chunks of parmasen cheese grated together. Then i added some fresh chopped basil and parsely. Sprinkled it all over the ratatouille, then dotted it with a few small bits of butter.

This is not a very exciting review! Just wanted to say i have made it twice and both times it worked beautifully. I have found not all the bread recipes all that easy (and have used my bread machine more often than not) but this bread had a good texture, was super tasty toasted, and was very low effort to make. Cooking time spot on too for my oven.

Second time i made it i rolled the balls in a mix of cracked wheat and poppy seeds before the second rising and i loved the extra flavour.

Grate cheese and then set aside.Place celery, carrot, broccoli and leek in bowl and chop for a few seconds on speed 5 (pieces should still be a little bit chunky.) Remove from bowl and set aside.Chop bacon and garlic for 5sec on speed 7. Add a little oil and cook at 100’ for 2min speed soft.Add vegetables and butter to bowl and cook at 100’ for another 3min or until leek is softened, reverse speed soft.Remove the bacon/vege mix and put to one side. Don’t clean the bowl.And milk, water, nutmeg, stock, salt and pepper, and potatoes to the bowl. Cook at 90’ for 10min on reverse speed soft.Return vegetables to the bowl and cook for another 10min at 90’ reverse speed soft.Add fish pieces and cornflour and cook for another 10min at 90’.Add the grated cheese through the lid a couple of minutes before it finishes.

notes- Add a little of the liquid to the cornflour before adding to the bowl.Don’t get too hung up on vegetable quantities, just use what you have. I think you’d be looking at about 100g of each of the carrot, broccoli etc but it really does not matter.

this is a really nice sweet jam that you could use on toast or scones, but i think it would still suit a main meal for a dob on meat or vegies. I am thinking of adding some as a garnish to mashed potatos etc (mostly to turn it pink so the kids think it's more fun!).

This filled three small jars but there is a little more room in the TMX if you wanted to increase it slightly. The recipe is just the quantities i happened to work with on the day.

485g beetroot (peeled and roughly chopped)200g apple (quartered but keep the skin on and leave the pips in)The zest from half a lemonThe juice from one lemon and all the pulp you can easily scrape outThe juice from one orange and all the pulp you can easily scrape out325g sugar

Put the lemon zest in the TMX bowl and grate finely on speed 7 for 5sec, scrape down the sides and repeat.Add the apple in the TMX bowl and grate well, on 7 for 5sec, scrape the sides and repeat until apple is very finely chopped.Add the beetroot and chop on 7 for 3 sec, scrape sides and repeat. The beetroot should be somewhat finely chopped (about what you would do for the beetroot salad).Add lemon, orange and sugar.Cook on 100'C for 35min, increase to varoma if needed.

I did not need jamsett for this as the apple added enough pectin. I had considered adding a tablespoon of water but instead i put the orange in the microwave for 10sec before squeezing the juice out cos you get more juice that way and it worked out prefectly with a lovely thick texture.

The flavour of the orange really compliments the beetroot IMO so don't substitute for two lemons unless you have to.

while i was on my banana kick i wanted to make something lighter and with less sugar that i could use to stir through yoghurt etc. and this is what i did.

600g banana (very ripe)165g pineapple (peeled and roughly chopped)175g sugarjuice from 2 oranges plus as much pulp as i could easily scrape out.

Chop the pineapple on speed 4 or 5 for about 3 seconds.Add banana and mix on speed 3 for a few seconds or to suit (i like mine with a few chunks in it so mix according to use. If you wanted a smooth sauce for icecream then mix for up to 10seconds)Add sugar and orange juice.Cook on 100'C for 30min.

This will not gell like jam. It will be a thick rich full-flavoured fruit preserve. It is great in the TMX yoghurt, or stirred through the TMX porridge after serving. I have also eaten it on a sandwich instead of jam so it works for that too....

I think you could also get away with less sugar if you wanted. Next time, if the pineapple and oranges are sweet (like they were this time) i might decrease it to 125g.

i made banana jam based on the other recipe here (although i did use very over-ripe bananas and it was delicious) but then i still had more bananas so i decided to try something else...

470g pineapple (finished weight after peeling etc)470g banana (very ripe)450g sugarjuice from 2 oranges plus as much pulp as i could easily scrape outjuice from 1 lemon plus as much pulp as i could easily scrape outjuice from 1 lime plus as much pulp as i could easily scrape out

peel and chop the pineapple into chunks and place in a non-metallic bowl. Add sugar and cover with the lemon, lime & orange juice and allow to sit for 30 to 40min, stirring occasionally (this releases a lot of juice from the pineapple).

transfer to TMX bowl and add banana. Mix on speed 4 for a few seconds or to suit. I like mine with a few lumps in it but you could blend it more if you prefer it smooth.

cook on 100'C for 30min (increase to varoma for the last 10min with the MC turned sideways if needed).

note- pineapple is best not cooked for too long so don't go over the 30min if you can avoid it. Keep an eye on the thickness midway through so you can increase to varoma rather than extend cooking time.

and a bit of a disclaimer! i am going to make this again really soon cos it is really really good but i can't remember how many oranges i used! LOL! i am sure it was two! And you could use lemon instead of the lime, i just had one so i used it.

This recipe is pretty much total capacity of the TMX and might bubble and splatter a little so don't increase it at all

a lot of the recipes i have seen for chilli jam have fish sauce in them and i wanted a recipe without.... so i made this today and it is really tasty! A bit too zingy for me (but i can't handle too much chilli fire) but it will be a perfect xmas gift.

I used the little tiny chillis that are about 2cm long (might post a photo tomorrow).

Chilli Jam

8 small chillis (remove seeds- although i left maybe a half dozen seeds in there)1 red capsicum1/2 an apple (leave skin on and retain a few pips)1 thumb of ginger2 cloves of garlic175g roma tomatoes (quartered)200g sugar100ml vinegar1 tablespoon balsamic vinegar

Cut the capsicum into quarters and grill on high heat for 5min each side, or until skin starts to char. Allow to cool slightly and then remove skin.

Put de-seeded chillis, capsicum, apple, ginger and garlic in TMX bowl and chop for 6 seconds on speed 7.Add tomato, sugar and vinegars and mix for 5 seconds on speed 4 to 5.Cook at 100'C for 45min (you can bump it up to varoma for the last 15min with the MC sideways if needed).

This gave me enough to fill two small bottles. Could easily be doubled.The jam was a lovely thick jam, i imagine that if you left the apple out you would have a runnier jam if that's what you would prefer.I taste-tested (followed quickly by a spoonful of yoghurt!) and the flavour is divine although it certainly has a kick!Instead of plain vinegar i actually used a spiced vinegar that i had made previously in the TMX but i don't think you would have to do that, a white or malt vinegar or apple cidar would be fine.

hi everyone,i got my TM31 about a month ago and just love it. I probably use it five times a day.I've been using the forum for recipes occasionally and thought i had better sign up so i could share a few recipes of my own, especially some of the jams i have been playing with lately.

I already know a few people on the forum although i probably won't recognise user names... but i am Michelle, from NSW Australia. Looking forward to sharing and getting more ideas to add to my recipe base.cheers